Description of Courses offered by the Department of Nutrition and Dietetics / Bachelor Degree in Clinical Nutrition and Dietetics
| Course No. | مقدمة في التغذية السريرية و الحميات | (2) Credits | Learning Type |
| 1802100 | Introduction to Clinical Nutrition and Dietetics | Pre-requisite: (------) | In-person |
| The purpose of this course is to provide students with a sufficient understanding of nutrition and the role it plays in maintaining health, preventing diseases, or managing them. Nutrition students will gain a solid understanding of nutrition science, which enables them to provide clients with comprehensive, evidence-based, and reliable care to clients at all stages of life. | | | |
| Course No. | أساسيات علم التغذية | (3) Credits | Learning Type |
| 1802110 | Fundamentals of Nutrition Science | Pre-requisite: 1802100 or Synchronous | In-person |
| This course introduces the concept of nutrition and includes a detailed study of carbohydrates, fats, proteins, vitamins, and minerals, and their importance to the human body. During the course, students learn about energy sources, energy balances, and the role they play in clinical nutrition. | | | |
| Course No. | مصطلحات طبية | (1) Credits | Learning Type |
| 1802200 | Medical Terminology | Pre-requisite: (-----) | Blended |
| This course introduces students to the essential medical terminology used in the nutrition field. It aims to provide students with the foundational knowledge of medical terms related to human anatomy, physiology, nutrition, diseases, and therapeutic diets. Understanding these terms will equip students with the language skills necessary for communication in healthcare settings and for effective nutrition practice. | | | |
| Course No. | التغذية والايض عند الإنسان | (3) Credits | Learning Type |
| 1802211 | Human Nutrition and Metabolism | Pre-requisite: 1802110 or Synchronous | In-person |
| The purpose of this course is to integrate the concepts of human nutrition with the principles of energy metabolism, emphasizing how macronutrients and micronutrients affect nutritional status and how cells, tissues, organs, and the body function metabolically and physiologically, and their relationship to disease and health. The course also addresses health problems that may arise from metabolic disturbances of these nutrients and how to manage these conditions from a nutritional perspective. | | | |
| Course No. | تخطيط وإعداد الحميات | (3) Credits | Learning Type |
| 1802213 | Meal Planning and Dietetics | Pre-requisite: 1802211 | In-person |
| The course focuses on studying the application of basic human nutrition principles in selecting natural therapeutic diets, with an emphasis on the components of the nutrition care process, concepts of nutritional evidence, healthy dietary guidelines, interviews, counseling techniques, and the role of the dietitian. It also covers therapeutic diets used in hospitals and the major diseases that require dietary treatment. | | | |
| Course No. | التغذية خلال مراحل الحياة | (3) Credits | Learning Type |
| 1802214 | Nutrition Through Life Cycle | Pre-requisite: 1802110 | Blended |
| The course focuses on studying the application of basic human nutrition principles in selecting natural therapeutic diets, with an emphasis on the components of the nutrition care process, concepts of nutritional evidence, healthy dietary guidelines, interviews, counseling techniques, and the role of the dietitian. It also covers therapeutic diets used in hospitals and the major diseases that require dietary treatment. | | | |
| Course No. | تخطيط واعداد الحميات العملي | (1) Credits | Learning Type |
| 1802215 | Practical Diet Planning | Pre-requisite: 1802345 or Synchronous | In-person |
| This course includes the steps to be considered when planning and formulating different dietary systems for individuals with regular and special nutritional needs. It also involves training on the use of electronic nutrition programs, the food pyramid list, and food composition tables. The focus is on calculating the energy-providing nutrients in various foods using the mentioned method. | | | |
| Course No. | مقدمة في علم الغذاء | (3) Credits | Learning Type |
| 1802221 | Introduction to Food Science | Pre-requisite: 1802100 or Synchronous | In-person |
| This course provides an introduction to the different components of food. It focuses on studying the various food groups in terms of their categories, physical and chemical properties, bioavailability, and functional roles. The course will also focus on the impact of climate change on food science issues such as food security, food production, and quality. Additionally, it covers the study of factors that cause food spoilage and their prevention using various food additives and physical, chemical, and biological methods. The course also introduces the principles of quality control and sensory evaluation of food. | | | |
| Course No. | تحضير الأغذية | (3) Credits | Learning Type |
| 1802222 | Food Preparation | Pre-requisite: 1802221 | In-person |
| This course discusses cooking processes and their characteristics, the structure and composition of foods, and their nutritional value. It also covers the changes that occur during food preparation, particularly those that affect nutritional value and the quality of the final product. | | | |
| Course No. | تحضير الأغذية العملي | (3) Credits | Learning Type |
| 1802224 | Practical Food Preparation | Pre-requisite: 1802222 or Synchronous | In-person |
| This course focuses on the practical application of cooking processes and their characteristics, the composition and nutritional value of foods, and the changes that occur during preparation, particularly concerning nutritional value and product quality. | | | |
| Course No. | تقييم الحالة التغذوية | (2) Credits | Learning Type |
| 1802311 | Nutritional Status Assessment | Pre-requisite: 1802211 | In-person |
| In this course, students will study nutritional status and how to assess it accurately, with an emphasis on the relationship between diet and health. An emphasis is placed on dietary assessment methods for both healthy individuals and patients, the importance of nutritional assessment, computerized dietary analysis systems, online dietary analysis, and the role of nutritional assessment in disease prevention. The course also covers various techniques used to measure diet and methods for evaluating patients in hospitals. | | | |
| Course No. | تقييم الحالة التغذوية العملي | (1) Credits | Learning Type |
| 1802313 | Practical Nutritional Status Assessment | Pre-requisite: 1802311 or Synchronous | In-person |
| This course includes the study of various assessment activities, such as anthropometric measurements (estimating height and body weight, and various skin measurements), biochemical tests (studying different profiles such as blood chemistry, blood counts, and coronary artery disease risk) as indicators of nutritional status. It also includes exercises in using growth charts for the ideal status of children and adults of both genders, food composition tables for evaluating nutritional status, and the relationship between good health and balanced nutrition. The course focuses on various assessment activities, such as questionnaires. | | | |
| Course No. | كيمياء وتحليل الأغذية | (2) Credits | Learning Type |
| 1802320 | Food Chemistry and Analysis | Pre-requisite: 403231 | In-person |
| This course includes the study of the chemistry and analysis of the chemical components of foods, their impact on quality, and the types of deterioration in the structure of different foods, as well as the methods used to detect food spoilage. It also covers chemical reactions that occur during processing and storage. The course discusses food additives such as colorants, emulsifiers, and others, along with their functional roles. Additionally, it highlights fat oxidation, dietary antioxidants, functional foods, and the chemistry of fats, vitamins, and minerals. | | | |
| Course No. | كيمياء وتحليل الأغذية العملي | (1) Credits | Learning Type |
| 1802322 | Practical Food Chemistry and Analysis | Pre-requisite: 1802320 or Synchronous | In-person |
| The laboratory section includes proximate analysis and various analytical methods, along with the application of official standards to identify selected food products through laboratory analysis methods and tools. Practical experiments are conducted to highlight food analysis techniques in order to assess their content and quality. | | | |
| Course No. | علم الأحياء الدقيقة للأغذية | (1) Credits | Learning Type |
| 1802331 | Food Microbiology | Pre-requisite: 404101 | In-person |
| This course includes the study of important groups of microorganisms related to food quality and safety, pathogenic microorganisms, those that lead to food spoilage, food fermentation processes, sources of microorganisms in food, and the internal and external factors related to microbial growth. | | | |
| Course No. | علم الأحياء الدقيقة للأغذية العملي | (1) Credits | Learning Type |
| 1802333 | Practical Food Microbiology | Pre-requisite: 1802331 or Synchronous | In-person |
| This course includes the role and importance of microorganisms in food quality and safety, the factors affecting the life and death of microorganisms in food, and the relationship between food and diseases. Students will learn about the techniques used in research, regulation, prevention, and control of microorganisms in food. The course also provides students with foundational knowledge and practical lab skills in a certified food microbiology laboratory. | | |
|
| Course No. | صحة وسلامة الغذاء | (2) Credits | Learning Type |
1802334 | Food Safety and Hygiene | Pre-requisite: 1802331 | Blended |
| This course provides an in-depth understanding of food safety and hygiene principles, with a focus on preventing foodborne diseases and promoting safe food handling practices. It also covers sources of food contamination, foodborne pathogens, food storage, and temperature control. Students will learn about food safety regulations, hazard analysis, critical control points (HACCP), and the role of sanitation in food safety. The course emphasizes the importance of maintaining food quality and safety from production to consumption. | | | |
| Course No. | صحة و سلامة الغذاء العملي | (1) Credits | Learning Type |
1802336 | Practical Food Safety and Hygiene | Pre-requisite: 1802334 or Synchronous | In-person |
| This course focuses on providing students with hands-on experience in food safety and hygiene practices. The main topics covered include safe food handling techniques, proper sanitation methods, temperature control, and identifying foodborne pathogens. Through interactive activities and case studies, students will learn how to implement food safety management systems such as hazard analysis and critical control points (HACCP), conduct food safety audits, and understand regulatory requirements. | | | |
| Course No. | التغذية العلاجية 1 | (2) Credits | Learning Type |
| 1802341 | Therapeutic Nutrition I | Pre-requisite: 1802211 1802213 | In-person |
| This course introduces the fundamental concepts of therapeutic nutrition, focusing on the role of diet in managing and preventing chronic diseases. Students will explore the nutritional needs of patients with various conditions, such as diabetes, cardiovascular diseases, and gastrointestinal disorders. The course emphasizes clinical assessment, diet planning, and the use of medical nutrition therapy. Practical case studies will be integrated to apply theoretical knowledge in real-life scenarios. | | |
|
| Course No. | التغذية العلاجية العملية 1 | (1) Credits | Learning Type |
| 1802343 | Practical Therapeutic Nutrition I | Pre-requisite: 1802341 or Synchronous | In-person |
| This practical course complements the theoretical knowledge gained in Therapeutic Nutrition I by providing hands-on experience in clinical settings. Students will practice conducting nutritional assessments, interpreting lab data, and developing individualized diet plans. The course focuses on real-life case studies related to common chronic diseases such as diabetes and cardiovascular conditions. Emphasis is placed on applying medical nutrition therapy protocols in collaboration with healthcare professionals. | | | |
| Course No. | التغذية العلاجية 2 | (2) Credits | Learning Type |
| 1802344 | Therapeutic Nutrition II | Pre-requisite: 1802341 | In-person |
| Building on the foundations of Therapeutic Nutrition I, this course delves deeper into advanced topics in medical nutrition therapy. Students will learn to manage more complex cases, including nutritional care for patients with cancer, renal diseases, burns, pulmonary disease and critical care conditions. The course emphasizes interdisciplinary approaches, evidence-based practice, and the development of individualized nutrition care plans. Advanced case studies and problem-solving exercises are used to enhance clinical decision-making skills. | | | |
| Course No. | التغذية العلاجية العملية 2 | (1) Credits | Learning Type |
| 1802346 | Practical Therapeutic Nutrition II | Pre-requisite: 1802344 or Synchronous | In-person |
| This advanced practical course is designed to enhance students' skills in managing complex clinical cases. Students will engage in more specialized nutritional assessments and interventions, particularly for patients with renal diseases, cancer, Burns, pulmonary diseases and those in critical care. The course emphasizes evidence-based practice, interdisciplinary collaboration, and ethical decision-making in clinical nutrition. Students will also gain experience in modifying and implementing therapeutic diets tailored to specific medical conditions. | | | |
| Course No. | التثقيف و الارشاد التغذوي | (3) Credits | Learning Type |
| 1802350 | Nutritional Education and Counseling | Pre-requisite: 1802311 | Blended |
| This course provides students with scientific nutritional information and the skills needed to make significant differences in the health of their communities, emphasizing the importance of proper nutrition in disease prevention. Nutrition education is a combination of educational strategies, supported by environmental support, designed to facilitate the voluntary adoption of food choices and other food-related behaviors that promote health and well-being. It is delivered through multiple settings and includes activities at the individual, institutional, community, and policy levels.. | | | |
| Course No. | ادارة ضمان الجودة في الغذاء | (2) Credits | Learning Type |
| 1802431 | Food Quality Control and Management | Pre-requisite: 1802334 + Completion of 90 credit hours | Blended |
| This course highlights the importance of quality control when applied to the food industry. It covers the structure, management, and functions of food quality control, food regulation at both industrial and official levels, statistical quality control, and organizations related to ensuring food quality and safety. | | |
|
| Course No. | تغذية المجتمع | (3) Credits | Learning Type |
| 1802451 | Community Nutrition | Pre-requisite: 1802350 | Blended |
| This course aims to study the methods, types, and nature of food service delivery to the community in all its categories. It focuses on learning the essential skills for designing, implementing, evaluating, and marketing community food programs. Students will also learn methods for collecting food statistics, identifying community nutrition priorities, and the ways of delivering and identifying types and forms of community nutrition programs, including the World Food Program and community food security. | | | |
| Course No. | تغذية الأم والطفل | (2) Credits | Learning Type |
| 1802453 | Maternity and Childhood Nutrition | Pre-requisite: 1802214 | Blended |
| This course includes the nutritional requirements for pregnant women, infants, children, and an overview of adolescent nutrition. Key topics cover metabolic processes during pregnancy and lactation, physiological adaptation methods, basic nutrition for mothers during pregnancy and breastfeeding, and milk composition. | | | |
| Course No. | تدريبات في التثقيف التغذوي والاستشارة 1 | (3) Credits | Learning Type |
| 1802461 | Training in Nutritional Education and Counseling 1 | Pre-requisite: 1802350 + Completion of 90 credit hours | Blended |
| This section of the field training aims to introduce students to the principles and foundations of nutrition for various clinical cases, and to apply theoretical knowledge in real clinical settings. Students will learn to assess the nutritional needs of different clinical cases and develop dietary plans tailored to each patient's health condition. The training also includes collaborating with healthcare teams to enhance patients' nutritional status. | | | |
| Course No. | تدريبات في التغذية المجتمعية 2 | (3) Credits | Learning Type |
| 1802462 | Training in Community Nutrition 2 | Pre-requisite: 1802361+ Completion of 90 credit hours | In-person |
| This course aims to provide students with hands-on experience in applying nutrition concepts within the community, through fieldwork and direct interaction with various population groups. The course focuses on developing the skills necessary to assess the nutritional needs of communities, design preventive and therapeutic nutrition programs, and implement health awareness campaigns aimed at reducing common nutritional issues in the community, such as malnutrition, vitamin and mineral deficiencies, obesity, and nutrition-related lifestyle diseases. | | | |
| Course No. | تدريبات في التغذيه العلاجيه 3 | (3) Credits | Learning Type |
| 1802464 | Training in Diet Therapy 3 | Pre-requisite: 1802362 + Completion of 90 credit hours | In-person |
| This course aims to provide students in the Clinical Nutrition and Dietetics Department with hands-on experience in applying the theoretical principles of clinical nutrition in healthcare settings. The course focuses on developing the skills necessary to assess patients' nutritional needs and design and implement tailored dietary plans for the prevention and treatment of diseases such as obesity, diabetes, heart diseases, gastrointestinal disorders, and kidney diseases. | | | |
| Course No. | مشروع بحث تطبيقي في التغذية السريرية و الحميات | (3) Credits | Learning Type |
| 1802870 | Applied Research Project in Clinical Nutrition and Dietetics | Pre-requisite: 5002195 5002194+ Department Approval | In-person |
| The student, under the guidance of the supervisor and with the department's approval, selects a research topic in one of the areas of clinical nutrition and therapeutic diets, ensuring that the research can be completed and written in an acceptable manner by the supervisor within the registered semester. | | | |
| Course No. | ادارة مؤسسات التغذية | (3) Credits | Learning Type |
| 1802471 | Food Service Institution Managements | Pre-requisite: 1802431 or Synchronous | Blended |
| The course covers methods for managing food production processes on a large scale, with a focus on institutional service management systems, including meal planning, purchasing, production, distribution, delivery, sanitation, and work evaluation for development and improvement. It also teaches how to manage human resources, administration, finance, and strategic planning, as well as methods for integrating these elements effectively. | | | |
| Course No. | تقانات الحيوية للأغذية | (3) Credits | Learning Type |
| 1802411 | Food Biotechnology | Pre-requisite: 1802331 | Blended |
| The course discusses the concepts, methods, and techniques of using microorganisms and enzymes in food production. It covers the use of animals, plants, and genetic engineering in the food industry, as well as techniques for identifying genetically modified organisms and materials in food, and studying methods of genetic modification. | | | |
| Course No. | تصنيع غذائي | (3) Credits | Learning Type |
| 1802420 | Food Processing | Pre-requisite: 1802320 | Blended |
| This course highlights the principles of food processing, such as thermal and non-thermal processing. It covers processing techniques for major food groups, including cereals, meats, fruits, and vegetables, as well as preservation techniques for food, meal preparation, and packaging at both the household and industrial levels. | | | |
| Course No. | تكنولوجيا منتجات الالبان | (3) Credits | Learning Type |
| 1802421 | Dairy Technology | Pre-requisite: 1802320 | Blended |
| This course focuses on providing students with an in-depth understanding of the processes and techniques used in dairy product production, with an emphasis on the science and technology behind milk processing. Students will learn about the composition of milk, its collection, storage, and the various methods of processing dairy products such as cheese, yogurt, butter, and milk powder. | | | |
| Course No. | وبائيات التغذية | (3) Credits | Learning Type |
| 1802433 | Nutritional Epidemiology | Pre-requisite: 1802110 | Blended |
| The course aims to study the purposes, principles, methods, and epidemiology of nutrition, with an emphasis on advanced developments in nutritional epidemiological research, including study designs, implementation, analysis, and interpretation. | | |
|
| Course No. | الوراثة والمناعة الغذائية | (3) Credits | Learning Type |
| 1802435 | Genetics and Food Immunity | Pre-requisite: 1802334 | Blended |
| The course focuses on studying the relationship between nutritional genetics and immunity. Furthermore, it explores the connections between genetics, nutrients, proteins, metabolism, human health, biological balance, and tissue integrity. It also examines the immune system, specifically the interaction of certain nutrients and immune responses. | | | |
| Course No. | المغذيات والأعشاب الغذائية | (3) Credits | Learning Type |
| 1802440 | Nutritional Herbs and Nutraceuticals | Pre-requisite: 1802110 | Blended |
| The course covers types of edible and medicinal herbs, their health and therapeutic benefits, and dietary supplements used in human nutrition. It also includes the types, sources, chemical composition, active compounds, and categories of herbal supplements, as well as their therapeutic significance. | | | |
| Course No. | التغذية الرياضية | (3) Credits | Learning Type |
| 1802442 | Sports Nutrition | Pre-requisite: 1802211 | Blended |
| This course provides the scientific foundation for emphasizing sports nutrition, covering basic nutrition concepts, energy expenditure during resistance and endurance exercises, diet during training, timing and composition of pre- and post-training meals, the use of dietary supplements, and the specific needs of different athletic groups. It offers practical information for competitive athletes and individuals of all ages who wish to integrate nutrition into an active and healthy lifestyle. | | | |
| Course No. | الأغذية الوظيفية | (3) Credits | Learning Type |
| 1802443 | Functional Foods | Pre-requisite: 1802110 | Blended |
| This course covers the definition of functional foods, their popularity, uses, and components, including prebiotics, probiotics, phytochemicals, herbs, and certain animal and plant products. It also discusses active compounds such as sterols, polyphenols, and antioxidants. Additionally, the course addresses the legislative requirements and health risks associated with these foods. | | | |
| Course No. | موضوعات مختارة في التغذية السريريه والحميات | (3) Credits | Learning Type |
| 1802452 | Selected Topics in Clinical Nutrition and Dietetics | Pre-requisite: Completion of 90 credit hours+ Department Approval | Blended |
| The course aims to develop and expand the student's knowledge and skills in both nutrition and applied dietary systems, highlighting the latest advancements in the field of clinical nutrition and therapeutic diets. | | | |
| Course No. | تطبيقات حاسوبية في التغذية السريرية والحميات | (3) Credits | Learning Type |
1802472 | Computer Applications in Clinical Nutrition and Dietetics | Pre-requisite: 1802213 | Blended |
| This course focuses on providing students with an introduction to the use of computer programs and digital tools in clinical nutrition and dietetics. It covers a range of applications, including dietary assessment tools, food analysis software, and electronic health records. Students will learn how to use technology to develop personalized nutrition plans, analyze patient data, and track dietary intake. | | |
|
| Course No. | تشريح الانسان | (3) Credits | Learning Type |
| 5002190 | Human Anatomy | Pre-requisite: 404101 | Blended |
| This course aims to provide students with the fundamentals of anatomy and histology, focusing on understanding the anatomical structure of the human body and the distribution of tissues and organs. Students will learn how to study the composition of different tissues, such as epithelial, muscular, nervous, and connective tissues, as well as how these tissues relate to vital body functions. The course also covers anatomical details of various body organs and systems, including the digestive, respiratory, nervous, and muscular systems, in order to understand how nutrition impacts the health of these organs and systems. | | | |
| Course No. | تشريح الانسان العملي | (3) Credits | Learning Type |
| 5002191 | Practical Human Anatomy | Pre-requisite: 5002190 أو متزامن | In-person |
| This course aims to enhance the theoretical understanding students gained in the anatomy and histology course through practical application of the knowledge. The course includes practical experiments that focus on studying human tissue samples using a microscope and examining the anatomical structures of various organs in the body. Students will also learn the correct methods of preparing and presenting tissues for examination, and understand the relationships between these tissues and functional systems such as digestion, respiration, and the nervous system. | | | |
| Course No. | فسيولوجيا الانسان | (3) Credits | Learning Type |
| 5002192 | Human Physiology | Pre-requisite: 404101 | Blended |
| This course aims to provide students with a comprehensive understanding of the basic physiological processes that occur in the human body and how they affect overall health and nutrition. The course focuses on studying the vital functions of different body systems, such as the respiratory, cardiovascular, nervous, digestive, and muscular systems, while analyzing how these systems interact with nutrition and the body's nutrient requirements. | | | |
| Course No. | فسيولوجيا الانسان العملي | (3) Credits | Learning Type |
| 5002193 | Practical Human Physiology | Pre-requisite: أو متزامن 5002192 | In-person |
| This course aims to provide students with the application of the physiological concepts they have learned in the theoretical course through practical experiments and case studies. The course focuses on using practical tools and techniques to study the physiological functions of vital body systems, such as measuring heart rate, blood pressure, respiration, and other activities related to water and acid-base balance. | | | |
